Khatta Moong | Family Food Tales with Mrs Alyona Kapoor | Sanjeev Kapoor Khazana

tamarind paste

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice adds acidity while vinegar is a cost-effective souring agent.

moong dal

💰Cheaper: split peas

Split peas are often less expensive and provide a similar texture.

Take yogurt in a big mixing bowl.

Add gram flour and whisk until there are no lumps.

Add ginger and green chili paste to the yogurt mixture and mix well.

Add some water to the yogurt mixture.

Heat 1-2 tablespoons of homemade ghee in a pan until hot.

Add mustard seeds, cloves, a small piece of cinnamon stick, cumin seeds, and curry leaves to the hot ghee.

Add a pinch of asafoetida and a little turmeric to the pan.

Quickly add the yogurt mixture to the pan and stir.

Add salt to taste, mixing it into the yogurt mixture.

Add boiled moong to the pan and mix it with the curry.

Cover the pan and let it simmer for about 5 minutes.

Serve hot with steamed rice and garnish with freshly chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens